Miss Marples - Food
20 - 101 Millarville Road Millarville AB T0L 1K0 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the spray bottle being used to sanitizer surfaces was too strong and bleached out the chlorine test strip.- 100ppm chlorine required. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) There was no thermometer available in the small black refrigeration unit under the coffee machine.- A thermometer was placed in the refrigeration unit during the inspection.2) Soup was being reheated in the crock pot for 2 hours and measured 42C.- The soup was discarded during the inspection. Soup must be rapidly reheated to 74C prior to being hot held at or above 60C.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate meeting Section 31 of the Food Regulation not provided. - The person in care and control of the food facility requires food safety training that meets Section 31 of the Food Regulation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certificate meeting Section 31 of the Food Regulation not provided. - The person in care and control of the food facility requires food safety training that meets Section 31 of the Food Regulation.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no functional probe thermometer available onsite.- Ensure there is a functional probe thermometer onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Unfinished drywall was noted at the entry into the kitchen space.- Wall to be finished in a manner that makes it smooth and easily cleanable. Baseboard to be installed.2) Electrical box with electrical wiring was hanging from the ceiling above the 2-compartment sink.- Lighting to be installed. Light to be equipped with shatterproof bulb or shatterproof cover.3) The bottom of the stainless-steel prep table between the 2-compartment sink and handwashing sink had an accumulation of rust.- Shelving to be finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions